Mom made us another Puerto Rican appetizer called surrillitos (soo-rri-yi-tos). It's basically a cheese-filled corn fritter. I remember helping my mom make these when I was a kid. They are a crunchy and yummy treat! I will describe the way she made them this time, but I wanted to let you know of an alternate method. You can omit the cheese in the cornmeal mixture, and instead, add a small cube of cheese by placing it inside the unfried fritter. Here's the recipe and the method with the grated cheese mixed in:
1 cup water
1/2 cup milk
2 teaspoons butter or margarine
1 tablespoon sugar
1 cup cornmeal
3/4 cup shredded cheddar cheese
Yield: 1 dozen corn fritters
Step 1: Pour the water, milk, butter, salt, sugar and cornmeal into a small saucepan. Mix well on medium-low heat. Add the shredded cheese and mix again.
Step 2: Keep stirring the batter until it thickens.
Step 3: Spread the thick batter onto a plate and let it cool for a few minutes.
Step 4: Pour oil into your pan and set the stove temperature to medium heat. Form the cornmeal batter into 3-4 inch long fritters. They'll look like mini hot dogs! Carefully place them into the pan and watch them sizzle.
Step 5: Cook them for a few minutes until they turn a golden brown. You'll have to turn them over once or twice to get them crispy all the way around.
Eat them warm as a snack or as a part of a meal. Believe me--they will disappear fast off the table! Enjoy!